Steps

Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.

3

Place salmon fillet on centre of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

4

Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Expert Tips

Safety Tip: Foil packets should be opened very carefully, keeping the opening pointed away from you. Very hot steam collects inside the packets during cooking and could result in burns.

Substitution: Use whatever fresh herbs you have on hand. Basil, parsley or thyme would all be delicious with the salmon.

Success: Soaking the rice in broth before grilling the packets ensures the rice will be done at the same time as the salmon.